• Preheat your oven to 375 degrees.
• In a stand mixer with the paddle attachment, add 1 cup of cold unsalted butter cut into small cubes, 1 cup brown sugar and 1/2 cup granulated sugar. Mix until combined. Its okay if the butter is still a bit in tiny cubes.
• Fold in 2 eggs and 1 tsp vanilla extract.
• Add the dry ingredients: 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp baking powder, 2 cups all-purpose flour, 1 cup cake flour, and 1 tsp cornstarch. Mix on low speed until a dough forms.
• If you can still see cubes of butter, turn the mixer on medium speed and beat for 30 seconds to break them up into the dough. Do not go over 30 seconds, though, or else it will be over-mixed.
• Line two light-colored metal cookie sheets with parchment paper.
• Break the dough into 12 even pieces and roll into balls. You can eyeball and cut the dough or use a kitchen scale.
• Place 6 large cookie dough balls onto each sheet. Leaving a good amount of space between each.
• Now prepare the filling. In a small bowl add 1/2 cup melted butter, 1 cup brown sugar, 1/2 cup granulated sugar and 1 tbsp cinnamon.
• Flatten 1 cookie at a time, scoop in the brown sugar filling and wrap the cookie dough around the scoop to cover it completely. Repeat until all the cookies are stuffed.
• Place the cookies in the oven and bake for 13 minutes.
• Remove and allow the cookies to rest on the pan for 5-10 minutes to set.
• Remove and allow to cool off completely while you prepare the glaze.

Glaze

• In a small bowl, combine 2 cups of powdered sugar, 1/4 cup brown sugar, 3 tbsp maple syrup, and 1-2 tbsp of milk to your desired thickness.
• Spread the glaze on top of each cooled cookie. Allow the glaze to set before serving.